Approach

[1] Set the oven to 180˚ C / 355˚ F.

[2] Cut cauliflower into small bouquets and cook it barely tender.

[3] Whisk together eggs, water, finely sliced leek, salt and pepper. Heat a pan thinly coated with sunflower oil. pour in the egg mixture and fry at medium heat for 3-4 minutes. Add cauliflower when the mixture has set slightly.

[4] Put the pan in the oven and cook for 6-7 minutes until the eggs have sett properly. Server topped with ruccula and smoked salmon.

The chef’s Tip: Use a teflon-coated skillet to prevent the omelette from sticking to the bottom.